Rademaker designed its bread line for production efficiency, for a diverse range of breads including small baguettes, baguettes, triangle buns, square buns, hexagonal shaped buns, decorated/stamped buns, ciabatta, focaccia, pave, bagels and for a large variation of rounded products.
Making its debut on the best stage for a first impression, at iba, the new, compact IMPRESSA bread line developed by FRITSCH for industrial production manages to save 20% of the floor space – about 5 m. This was accomplished, in part, by new sheeting technology incorporated in the revised Soft Dough Sheeter (SDS) and the new Soft Dough Roller (SDR).
An enticing range of breads is carefully crafted to answer the consumer’s unwavering love for a slice of wholesomeness, whether
For smaller and medium-sized operations and their footprint challenges, BAKON recently added a new solution to its portfolio of cutting equipment: the Pico ultrasonic cutting machine. The Dutch specialist introduced this solution in 2022 to bring an additional choice to its range of cutters.
The beginnings of pinsa making go all the way back to the Roman Empire. A fresh new take on the
Bread has been seeing a return among consumers’ favorites lately. The main obstacles in the way of further market growth
The 2022 Eco Twin model was revised to provide increased performance, options for modular layout and optimization in several process areas.
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after
From viennoiserie to Danish pastry, and any number of hybrid, new creations, laminated dough is the path to the sought-after
